Ingredients
1spiced chai tea bagor decaf spiced chai rooibos
½cupplain unsweetened almond milkor milk of choice
2tbspreal pumpkin purée
1tbspreal maple syrupor honey
¼tspvanilla extract
¼tsppumpkin spice blend
dashsalt
½tsparrowroot starchor cornstarch, optional
1cinnamon stickor star of anise, optional garnish
14ozfull fat coconut milk,1 can, chilled for at least 10 hours
1tbspmaple syrup
½tspvanilla extract
⅛tspcinnamon
Preparation
In a small saucepan, bring ½ cup water to a gentle boil.
Remove the water from the heat, add the tea bag, and let it steep for 4 minutes.
Squeeze any water remaining out by pressing the tea bag against the side of the pan with the back of a spoon. Remove tea bag.
Add the almond milk, pumpkin purée, maple syrup, vanilla, pumpkin spice blend and salt to the pan.
Whisk in the arrowroot starch.
Pour the mixture into a stand blender and blend for a minute or two, until well blended together and the drink is creamy.
Pour the mixture back into the pan and gently rewarm on the stove, then pour it into a mug.
Pull out the chilled can of coconut milk and mixing bowl.
Open the can of coconut milk and scoop the solid coconut cream into the chilled bowl.
Using an electric hand mixer, beat the cream until fluffy and smooth.
Add the maple syrup, vanilla extract and cinnamon and gently blend again to combine.
Top the whipped coconut cream onto the latte and garnish with cinnamon stick, serve, and enjoy!
